Almond Slivers Like from Pastry Chef

5 from 8 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 200 g Slivered almonds
  • 200 g Whole milk couverture


  • To be able to work perfectly, you need the following utensils: 1 normal pan for roasting the almonds. 1 melting bowl brand Crofton from Amazon (Euro 5.10 to 10.- Euro) or small kitchen bowl with handle. 1 higher bowl that can accommodate a melting bowl. 1 large kitchen knife to cut open the couverture 1 tea or wine thermometer to check the heat of the chocolate. 1 baking sheet and parchment paper to put down the warm almond slivers and to cool the roasted almonds.
  • In the pan, the almonds are roasted at 3/4 of the heat from the stove, but without butter or fat. The almonds should be light brown to golden, always stir with a wooden spoon so that all the almonds turn brown or to prevent them from burning. Then put the almonds on the "bare" baking sheet so that they can cool down completely.
  • In the meantime, the couverture is cut open (see photo) and placed in the melting bowl. Put about 2 cm in the higher pot. Water and heat the water without it boiling, it should boil and generate steam, because with it you melt the chocolate. The melting bowl is placed on the water pot, never bring this pot into contact with the hot water! The chocolate then melts at around 40 degrees, always stir well, everything must be totally creamy. When the time comes, add the almonds in portions to the chocolate and check that the mixture is around 29 degrees. This is important so that you do not experience your "gray miracle" with the almond slivers later, the tempering of the chocolates is necessary so that the result corresponds to the wishes. Now you can use two spoons to pile the mixture onto the baking sheet covered with baking paper. When done, the baking sheet is set aside so that the almond slivers can cool down completely. This takes 2 to 3 hours at room temperature, or around 1 hour on the balcony or terrace in winter. Another tip: Call up the address on the Internet: Marita Wolters Versandhandel, there you will be amazed at what you can learn there about chocolate, pralines and accessories.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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